Guest Recipe: Mesquite Chocolate Chip Cookies
Just when we thought chocolate chip cookies couldn’t get any better, AZ Baking Company comes along with an upgraded, desert-inspired version that is out of this world. Their Mesquite Chocolate Chip Cookie Mix makes baking a cinch and uses local heritage White Sonora Wheat and wild harvested mesquite flour (NON-GMO and low gluten!).
Simply add 1/3 cup of butter (or coconut oil), one egg and a dash of vanilla. Mix, bake and enjoy! For an extra salty crunch, be sure to sprinkle some Desert Provisions Sonoran Sea Salt on top of warm cookies.
Adapted and shared with permission from AZ Baking Company
Takes: 5 minutes to prepare; 12 minutes to bake
Makes approximately 24 Cookies
1/3 cup butter (or coconut oil), melted
1 large egg
1 tsp vanilla
2 tsp Desert Provisions Sonoran Sea Salt (for sprinkling on top)
Preheat oven to 350 degrees.
Melt butter (or oil) and whisk together with 1 large egg (or egg alternative) and vanilla.
Empty cookie mix into a separate large bowl. Using a rubber spatula, mix egg/butter/vanilla mixture into dry cookie mix until dough forms. For best result, chill cookie dough for at least 10 minutes before baking.
Spoon and roll cookie dough into approx. 24 small balls (each roughly the width of a quarter). Arrange on cookie sheet, place cookie sheet on middle rack of oven.
Bake 8-12 minutes (don’t over-bake), remove when top edges begin to brown, let cool on rack.
Optional: sprinkle Sonoran Sea Salt while cookies are still hot and fresh from the oven.
Enjoy!
Cook's notes: This recipe can be easily modified! Throw in some walnuts, extra chocolate chunks or vanilla chips for a little something different and delicious.
